Roasted Acorn Squash

By Ali Slagle

Published Oct. 12, 2022

Roasted Acorn Squash
Bobbi Lin for The New York Times. Food Stylist: Simon Andrews.
Total Time
About 1¼ hours
Rating
4(638)
Comments
Read comments

The one-size-fits-all method for cooking acorn and other hardy squashes is to roast them whole. You can avoid the precarious task of cutting them when they’re raw, and the flesh steams to tenderize without drying out while the skin softens enough to eat. Botanically, acorn squash is actually more closely related to zucchini and spaghetti squash than denser, sweeter, richer winter squashes like butternut. Because it’s so mild, once your acorn squash is roasted, load it up with sweet, buttery, cheesy, crunchy, meaty, nutty or spicy accompaniments; or fold it into sautés, salads and so on.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 squash
  • 1acorn squash, or other hardy squash
  • Extra-virgin olive oil
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

114 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 2 grams protein; 508 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat the oven to 425 degrees. Prick the squash with a knife in about 5 places. Transfer to a parchment- or foil-lined baking dish or sheet pan and lightly coat with olive oil and salt. Roast, turning halfway through, until a fork slides easily through the flesh, 30 minutes to 1 hour, depending on size of squash. Let cool slightly.

  2. Step 2

    When cool enough to handle, cut or tear in half and scoop out the seeds. (Roast the seeds for a snack.) Use the squash in any recipe that calls for cooked acorn squash or eat the squash on its own: Break it into 2- to 3-inch pieces, transfer to a platter and season with salt, pepper and a drizzle of olive oil. (The skin is perfectly edible, but you can also easily peel off the skin, if you like. Some bigger squash will have unpleasantly thick skin.)

Ratings

4 out of 5
638 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Nonnie Ronnie

I prick it with a fork in several places, put it on a paper towel in the microwave on high for 5 minutes - then it's soft enough to cut into whatever shape you want.

arielle

I just baked some last night, (slicing in half), and using a generous dash of Sea Salt and coconut oil. The oil makes the squash even more creamy and the salt balances the sweetness. After baking, I stuffed each half with wild rice that I cooked separately and fresh toasted pecans that I did a quick roast with in the microwave. Delicious. Perfect vegetarian option or side dish. Mushrooms would be a good addition as well.

speakEZ

Why salt it and coat it with olive oil? Is that only if you're going to eat the skin?

Cynthia

slather with butter and a dash of nutmeg, yummy!

anonymous

I always found trying to cut a tough, ridged, rolling squash intimidating. This method is safe and easy and the simple flavour and texture is very satisfying.

Christa

Drizzled tahini butter over sweet dumpling squash--lovely simple yet satisfying meal.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.